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Collection 1 Hazard Analysis (Hazard Analysis) : refers to the collection and evaluation about the harm as well as input, the damage caused to determine which harm important influence for food safety and therefore need to be addressed in the HACCP plan process.
Critical Control Point (CCP) : steps that can be used to implement Control measures. This step is critical for preventing and eliminating a food safety hazard or reducing it to acceptable levels.
Prerequisite Programs: provides basic operational specifications for implementing HACCP systems, including good production specifications (GMP) and health standard operating procedures (SSOP), etc.
Good manufacturing Practice (GMP) : a series of measures, methods and technical requirements for the safety and quality of food throughout the entire process of food production. It requires food production enterprises to have good production equipment, reasonable production process, perfect quality management and strict testing system to ensure the quality of the final product meets the standard.
The Standard Operating Procedure for hygienic standards (SSOP) : food companies are responsible for ensuring the quality of food hygiene and the practices that should be observed in the process of food processing. It can include the following areas: water quality safety; Conditions and cleanliness of food contact surfaces; Prevent cross-contamination; Sanitizing and maintenance of toilet facilities; Prevention of doping; The labeling, storage and use of toxic chemicals; The health of the employee; Elimination and control of insects and rodents.
HACCP team: the working group responsible for developing HACCP.
Flow Diagram: a continuity description of all steps in a specific food processing or production process.
Hazard: a biological, chemical or physical condition or condition that has a potential adverse effect on health.
Significant Hazard (Significant Hazard) : possible and potentially unacceptable harm to consumers; The possibility and seriousness of occurrence.
10 HACCP Plan (HACCP Plan) : according to the HACCP principle formulated a set of files, to ensure that the food production, processing, sales and other important relationships in different stages of the food chain and food security hazard under control.
Step 1: refers to a point, a program, an operation, or a stage of the food chain from the beginning of the product to the final consumption.
Control (Control, verb) : all necessary measures to ensure and maintain the Control standards established in the HACCP plan.
Control (n) : refers to the situation where the correct operating procedure is performed and the Control standard is met.
Control Point (CP) : any Point, step, or process that can Control biological, chemical, or physical factors.
The CCP Decision Tree (CCP Decision Tree) : determines whether a control point is a map of critical control points through a series of questions.
Control Measure: refers to any Measure or action that can prevent or eliminate a food safety hazard, or reduce it to acceptable levels.
Critical Limits: a standard value that separates acceptable and unacceptable levels.
Operating Limits (Operating Limits) : more stringent than the key values, which are used by the operator to reduce the risk of deviation.
Deviation: refers to the failure to meet the critical limit.
20 rectifying measures (Corrective Action) : when the monitoring of critical control points (CCP) show the key control points out of control measures taken.
Monitor (Monitor) : to assess the control of the critical control points (CCPS), and to conduct continuous observation or detection of control indicators.
Validation (Validation) : verify that the elements of the HACCP plan are valid.
Verification (Verification) : refers to other methods, procedures, trials, and evaluations adopted to determine if the HACCP plan is properly implemented.
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